Thesis (Th. M.)--Regent College, 2008. / Abstract and vita. Includes bibliographical references (leaves [110]-114).

Ting is a cooked fermented sorghum food that is popular amongst southern Africans for its sour taste and unique flavour. However, major challenges are associated with large-scale production and marketing of this spontaneously fermented food due to inconsistent microbiological and sensory quality. The use of starter cultures may circumvent these limitations. Prior to engaging starter cultures, detailed knowledge of the microbial diversity and dynamics during fermentation is important. Therefore, the aim of this study was to investigate microbial diversity and dynamics during sorghum fermentations, and to clarify the role of starter cultures regarding the microbiological safety and consumer acceptance of sensory characteristics of fermented ting. A culture-independent approach, based on the use of PCR-denaturing gradient gel electrophoresis (DGGE), revealed that Lactococcus lactis, Lactobacillus curvatus, Weissella cibaria and some Enterobacteriaceae were predominant at the end of spontaneous sorghum fermentations. Culture-dependent methods indicated that Lb. fermentum, Lb. plantarum, Lb. rhamnosus, E. faecalis, E. mundtii, W. cibaria and L. lactis were predominant at the end of fermentation. These results not only indicated the predominant bacteria during sorghum fermentation, but also indicated that a combined approach is required to reveal microbial diversity and dynamics during spontaneous sorghum fermentations. Based on the above results, L. lactis, Lb. fermentum, Lb. plantarum and Lb. rhamnosus were evaluated as starter cultures for production of ting. All the starter cultures were able to ferment sorghum, but the lowest pH and highest lactic acid was produced in naturally fermented sorghum inoculated with L. lactis. This fermentation showed an increase in the number of lactic acid bacteria and yeasts, whilst pathogen counts decreased. Ting from this fermented gruel, in contrast to naturally fermented sorghum, had sensory properties preferred by panelists. The results indicated that the use of L. lactis in starter cultures may result in ting with consistent and acceptable attributes. / Thesis (PhD)--University of Pretoria, 2011. / Microbiology and Plant Pathology / unrestricted

Most of the traditional foods in Africa are fermented before consumption. Fermentation is an old technology; however, during this process, especially in traditional fermented cereal based products with special emphasis on Ting, there is very little control involved during the processes. Fermentation is thus left to chance inoculation from the environment. Ting is a sorghum based product that is a result of LAB fermentation and has 0.6-0.7% lactic acid with a final pH of 3.5-4.0. However, there is presently no adequate information on the employment of starter cultures for most South African traditional fermented foods. The aims of this research were therefore to evaluate the use of different isolates of LAB that had been previously isolated from Ting as potential starter cultures for Ting production, to evaluate whether these would result in a product with sensory characteristics similar to those of the naturally fermented Ting and also to determine the nutritional composition of Ting. Six isolates LAB isolates (Lactobacillus collinoides 1.42, Lactobacillus cellobiosus 3.42, Leuconostoc mesenteroides 2.35, Lactobacillus cellobiosus 4.35, Lactobacillus cellobiosus 3.30 and Lactobacillus curvatus 5.30) previously isolated from Ting were used in this study. When inoculated into sorghum mash to initiate Ting fermentation, the LAB starter cultures reduced the pH from 6.5-6.8 to levels below 4.5 within a reduced fermentation time of 12 h instead of 48-72 h as is the case with the naturally fermented Ting. The same starters increased the amount of lactic acid present in the samples from 0.02 to 0.3% within 12 h, reaching up to 0.5% after 72 h of fermentation. The nutritional composition of all the products was similar. The minerals calcium, phosphorous, magnesium and iron were analysed and phosphorous was the highest followed by magnesium; with calcium and iron being the lowest. Among all the amino acids analysed, glutamic acid was the highest in all the samples, followed by proline and leucine with cystine and lysine being the least. Generally, Ting was found to be high in protein and energy although with a low fat content. Based on the results of the consumer acceptability study, of all of the six LAB isolates; the LAB isolate L. cellobiosus 4.35 could be the best option when considering a starter culture for Ting production since the sample had the highest consumer acceptability results similar to the naturally fermented Ting sample. / Dissertation (MSc)--University of Pretoria, 2008. / Microbiology and Plant Pathology / unrestricted

Studiens syfte är att undersöka vad barn upplever som meningsfullt i skogsmiljö. Studiens empiri inhämtades i skogsmiljö ur tre ostrukturerade observationer och fältanteckningar om några barns handlingar och lekar. Observationerna utgör grunden för analysen och tolkas främst genom teoretiska begrepp från miljöpsykologin, begreppen meningsskapande och meningserbjudanden och begreppet kamratkulturer. Resultatet av studien visar att skogsmiljön påverkar barnens enskilda och gemensamma meningsskapande och att miljön och tingen har stor betydelse för vilka meningserbjudanden barnen verkar uppfatta och identifiera. / The purpose of the study is to investigate what children experience as meaningful in a forest environment. The study's empirical data were collected in a forest environment from three unstructured observations and field notes on some children's actions and games. The observations form the basis of the analysis and are interpreted primarily through theoretical concepts from environmental psychology, the concepts of meaning-making and meaning-offering, and the concept of companion cultures. The results of the study show that the forest environment influences the children's individual and shared meaning creation and that the environment and things have a great significance for which meaningful offerings the children seem to perceive and identify.

Syftet med denna studie är att undersöka och analysera pedagogernas och barnens dokumentation under samma utedag. Problemet vi har funnit är det förgivettagna gällande att det är pedagogerna som sköter all dokumentation, detta vill vi nu i denna studie ifrågasätta. Vi vill därmed lyfta barnens spontana dokumentation som sker i stunden. Vi lutar oss på den socialkonstruktionistiska teorin i denna studie, där utgångspunkten ligger i att sammanfläta mänskliga och icke-mänskliga ting. Då vi gjort en fallstudie har vi valt att utgå från de kvalitativa forskningsmetoderna och använt oss av redskap som observation, intervju och walk-and-talk intervjuer för att samla in vårt material. Vårt slutliga resultat är uppdelat i kapitel där vi analyserar och skriver fram slutsatsen kring pedagogernas dokumentation. Det handlar även om slutsatsen kring barnens dokumentation. Varje kapitel är i sin tur strukturerat i underrubriker för att vi skulle kunna bryta ner och analysera varje del för sig. / The purpose of this study is to investigate and analyse how pedagogues and children each document a day of outside activity. A problem we have identified, which we want to question, is that it is taken for granted that the pedagogues are the ones doing all the documentation. We want to highlight the spontaneous documentation that the children create which occur in the moment. The study is founded on the social constructive theory with the goal of summarizing human and non-human things. As this is a case study, the qualitative research method has been used. Research tools such as observation, interviews and walk-and-talk interviews have been utilized for gathering research data. Our final conclusions on pedagogues and children’s way of documenting have been divided into chapters were the result is first analysed and then presented. Each chapter is also structured in sub headers to enable break downs and analysis of each of these individually.

Syftet med vår uppsats är att undersöka vad barn i elvaårsåldern har för tankar om vad som är viktigt i livet. Vi har belyst ämnet ur ett genusperspektiv.

This is a project about the method of collecting, exploring properties and finding out when an object changes to another. It takes its starting point from the analysis of my collection of intuitively chosen objects, or fragments as I call them, and my interests of how space and object relates to each other and us as human beings. The outcome of my project is a collection of pieces of furniture that wants to interact with you, letting you decide how you want to use them depending on how you perceive them.

本論文除前言、結論外，分四章十三節，約十萬餘字。旨在以「陸榮廷與廣西」這一 角度，透明陸氏一生事業的成敗，其背後的驅力，及代表的時代意義。 第一章「崛起八桂」，析述廣西的獨特環境，陸的家世與早年活動，及其躍升桂督的 經緯。第二章「廣西與中央」，首述陸氏與中央之間的和諧關係，中及其反袁心路， 最後指出其勢力擴及粵省的條件。第三章「護法前後」，檢視陸氏響應護法的動機， 其與北洋軍閥以及南方軍政府之間的分合，並及其敗退根由。第四章「新舊遞嬗」， 先界定新、舊桂系的定義，再就兩者間的出身、結合、戰爭、治安，以及財政等方面 的舉措，作一比較。末了後從內外諸因素，探究舊桂系何以沒落，新桂系何以代興的 遞嬗過程。

Thesis (Ph.D.)--Arizona State University, 1997. / Includes bibliographical references.

Detta arbete redovisar hur fysiska kännetecken för mänskliga känslouttryck, utan andra mänskliga attribut, överförs till rekvisita och uppfattas av betraktare. Kunskap i hur känslor blir till uttryck, är hämtat från boken Unmasking the face. En byrå, soffa och säng valdes till att uttrycka känslorna. Genom att tänka i animation och rörelse, skapades tolv modeller för känslouttrycken glädje, ilska, rädsla och förvåning. Möblerna och deras känslouttryck tecknades för att slutligen modelleras. Problemställningen besvarades genom en enkätundersökning i Skövde centrum på fyrtiotvå slumpmässigt utvalda personer. Glädje, ilska och förvåning uppfattades av majoriteten, även om förvåning var otydligare. Rädsla uppfattades av en mindre del. Generellt uppfattades rädsla som förvåning eller vemod. Examensarbetets syfte är att skapa underlag till att fortsättningsvis använda känslouttryck i döda ting. Exempelvis kommunicera känslor i terapeutiskt verktyg, dataspel eller andra mediala sammanhang.